Lamb with mashed wild garlic potatoes and chorizo cassoulet

Lamb with mashed wild garlic potatoes and chorizo cassoulet

10 ratings

Benjamin Fischer, S.Pellegrino Young Chef


„This recipe presents a classic dish for an Easter table in a simple, yet very elegant way.“

Difficulty

Hard 💪
90
min.
Preparation
12
min.
Baking
480
min.
Resting

Ingredients

Servings:-6+
1¼ kg
rack of lamb
200 g
wild garlic
1 kg
floury potatoes
150 g
white beans
100 g
chorizo
30 g
pine nuts
50 ml
sunflower oil
30 g
Parmesan
2
tomatoes
150 g
Kenya green beans
150 g
flat beans
1
shallot
20 g
thyme (divided)
500 ml
whole milk
250 g
butter (divided)
3 cloves
garlic
sunflower oil for frying
nutmeg
salt
pepper
Metric
Imperial
  • 1¼ kg rack of lamb
  • 200 g wild garlic
  • 1 kg floury potatoes
  • 150 g white beans
  • 100 g chorizo
  • 30 g pine nuts
  • 50 ml sunflower oil
  • 30 g Parmesan
  • 2  tomatoes
  • 150 g Kenya green beans
  • 150 g flat beans
  • 1  shallot
  • 20 g thyme (divided)
  • 500 ml whole milk
  • 250 g butter (divided)
  • 3 cloves garlic
  • sunflower oil for frying
  • nutmeg
  • salt
  • pepper

Utensils

  • 2 frying pans
  • food processor
  • oven
  • vegetable peeler
  • fillet knife
  • sieve
  • 2 large saucepans
  • pot
  • bowl with ice bath
  • whisk
  • small saucepan
  • potato ricer or potato masher
  • cutting board
  • oven rack
  • knife

Enjoy with

Shiraz, Rhône
Shiraz’s spicy and peppery notes complement this hearty dish well. Lamb needs a strong ally, and the cassoulet absorbs the alcohol of this rich wine very well.

Nutrition per serving

Cal
988
Protein
61g
Fat
55g
Carb
52g

Step 1/10

Soak white beans in cold water overnight, then drain. Heat up a pot with slightly salted water. Add beans and cook on medium heat for approx. 50 – 60 min., or until beans are softened and start to burst. Set aside.
  • 150 white beans
  • salt
  • sieve
  • pot

Soak white beans in cold water overnight, then drain. Heat up a pot with slightly salted water. Add beans and cook on medium heat for approx. 50 – 60 min., or until beans are softened and start to burst. Set aside.

Step 2/10

Peel potatoes and cut into quarters. Cook in salted water on medium-high heat for approx. 20 – 25 min. until softened. Drain and mash with a potato ricer. Set aside.
  • 1 kg floury potatoes
  • salt
  • large saucepan
  • vegetable peeler
  • potato ricer or potato masher
  • cutting board
  • knife

Peel potatoes and cut into quarters. Cook in salted water on medium-high heat for approx. 20 – 25 min. until softened. Drain and mash with a potato ricer. Set aside.

Step 3/10

While potatoes boil, prepare wild garlic pesto. Toast pine nuts in a clean frying pan on medium-high heat for approx. 2 – 3 min. Add sunflower oil, pine nuts, and Parmesan to food processor and blend to combine. Chop wild garlic and add to food processor. Blend until a soft mixture is formed. If desired, add more sunflower oil until pesto is creamy. Season with salt and pepper. Set aside.
  • 30 pine nuts
  • 50 ml sunflower oil
  • 30 Parmesan
  • 200 wild garlic
  • salt
  • pepper
  • frying pan
  • food processor

While potatoes boil, prepare wild garlic pesto. Toast pine nuts in a clean frying pan on medium-high heat for approx. 2 – 3 min. Add sunflower oil, pine nuts, and Parmesan to food processor and blend to combine. Chop wild garlic and add to food processor. Blend until a soft mixture is formed. If desired, add more sunflower oil until pesto is creamy. Season with salt and pepper. Set aside.

Step 4/10

Remove tomato stem and slice crosswise on the opposite side with a knife. Trim ends of Kenya green beans and flat beans. Next, cut beans into bite-sized pieces. In a large saucepan, bring water to a simmer and add salt. Blanch tomatoes for approx. 3 – 5 sec. Transfer to an ice bath immediately after, then drain. Repeat this step with both beans, blanching each for approx. 2 – 3 min. Afterward, drain through a sieve and transfer to ice bath. Set aside.
  • 2 tomatoes
  • 150 Kenya green beans
  • 150 flat beans
  • salt
  • large saucepan
  • sieve
  • bowl with ice bath

Remove tomato stem and slice crosswise on the opposite side with a knife. Trim ends of Kenya green beans and flat beans. Next, cut beans into bite-sized pieces. In a large saucepan, bring water to a simmer and add salt. Blanch tomatoes for approx. 3 – 5 sec. Transfer to an ice bath immediately after, then drain. Repeat this step with both beans, blanching each for approx. 2 – 3 min. Afterward, drain through a sieve and transfer to ice bath. Set aside.

Step 5/10

Peel tomatoes and cut into quarters. Remove core and dice. Peel and finely dice shallot. Finely dice chorizo. Remove half of thyme leaves from sprigs and chop.
  • 1 shallot
  • 100 chorizo
  • 10 thyme
  • cutting board
  • knife

Peel tomatoes and cut into quarters. Remove core and dice. Peel and finely dice shallot. Finely dice chorizo. Remove half of thyme leaves from sprigs and chop.

Step 6/10

Preheat oven to 180°C/355°F.  Trim rack of lamb, making sure to remove any silver skin and unnecessary fat, so that bones are cleaned. Lightly season with salt and pepper. Heat sunflower oil in a frying pan on medium-high heat and sear rack of lamb from all sides for approx. 1 min. each. Transfer to oven rack and bake in oven for approx. 10 – 12 min. Remove from oven and let rest.
  •  kg rack of lamb
  • sunflower oil for frying
  • salt
  • pepper
  • frying pan
  • oven
  • fillet knife
  • oven rack

Preheat oven to 180°C/355°F. Trim rack of lamb, making sure to remove any silver skin and unnecessary fat, so that bones are cleaned. Lightly season with salt and pepper. Heat sunflower oil in a frying pan on medium-high heat and sear rack of lamb from all sides for approx. 1 min. each. Transfer to oven rack and bake in oven for approx. 10 – 12 min. Remove from oven and let rest.

Step 7/10

For the cassoulet, fry shallots and chorizo dices in a frying pan on medium heat. Drain white beans. Add blanched flat and Kenya green beans to pan and heat for approx. 2 min. Add tomatoes and chopped thyme and season with butter, salt, and pepper. Finally add white beans and keep simmering on low heat to keep cassoulet warm.
  • sunflower oil for frying
  • butter
  • salt
  • pepper

For the cassoulet, fry shallots and chorizo dices in a frying pan on medium heat. Drain white beans. Add blanched flat and Kenya green beans to pan and heat for approx. 2 min. Add tomatoes and chopped thyme and season with butter, salt, and pepper. Finally add white beans and keep simmering on low heat to keep cassoulet warm.

Step 8/10

For mashed potatoes, heat milk and some of the butter in a small saucepan. Season with nutmeg and salt. Add milk mixture little by little to potatoes until creamy. Stir in wild garlic pesto and keep warm on low heat.
  • 500 ml whole milk
  • 200 butter
  • nutmeg
  • salt
  • whisk
  • small saucepan

For mashed potatoes, heat milk and some of the butter in a small saucepan. Season with nutmeg and salt. Add milk mixture little by little to potatoes until creamy. Stir in wild garlic pesto and keep warm on low heat.

Step 9/10

Prepare infused butter right before serving. To do so, melt butter in a small saucepan on medium heat. Add crushed garlic and remaining thyme. Coat racks of lamb in it just before serving.
  • 50 butter
  • 3 cloves garlic
  • 10 thyme
  • frying pan

Prepare infused butter right before serving. To do so, melt butter in a small saucepan on medium heat. Add crushed garlic and remaining thyme. Coat racks of lamb in it just before serving.

Step 10/10

Arrange mashed wild garlic potatoes on a serving plate. Top with cassoulet. Slice lamb and place on top. Drizzle infused butter over everything. Enjoy!
  • cutting board
  • knife

Arrange mashed wild garlic potatoes on a serving plate. Top with cassoulet. Slice lamb and place on top. Drizzle infused butter over everything. Enjoy!